Deconstructed Falafel Salad | The Good Stuff with Mary Berg

Andrea Buckett makes a “broken” falafel salad that will save you time in the kitchen.

#falafel #salad #recipes #quick #food

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um so all you’re going to do is you’re going to grab yourself a box of falafel mix and this is a really tasty time saver okay um and all you have to do is rehydrate that mixture because typically you’re taking like you know chickpeas soaking them overnight popping them in a food processor all the herbs all the things making a mess we’re going to keep it streamlined okay so all you need to do is rehydrate that mixture and you can see a little bit of water this looks amazing and you get this gorgeous falafel mix now Bob Bloomer being the uh expert that he is you know trying to up my game here and he said you can season this as well i put in lots of fresh parsley and sometimes an egg just to give it a little bit of lift okay i never would have thought of the egg but whatever fresh herbs you have it just makes it sing it’s a little brighter i love that even if you like maybe it doesn’t have as much cumin or coriander that you like you can throw that in too i love that also I just want to say that this box mix is completely new to me something that I’m going to add to my grocery list the next time I I always see it and I’m like is it and I’m like this is good i am so excited about this okay so once you have that done like no time at all you’re going to put some olive oil in your pan now you do need a good amount because it will suck up a little bit of oil kind of like a mushroom yeah yeah um we’re going to go in with some olive oil here use a neutral oil if that’s what you prefer or what you have on hand and then we’re going to just pop that mixture into the hot pan so you’re not shaping it into filaver no shaping no deep frying you don’t have to worry about getting rid of that big vat of fat and we’re just going to pop this in here okay so what are we looking for in terms of the texture so initially you’re just going to dump her all in i think I used all the heat from this burner that’s all right she’s she’s hot and then she’s not right all right so you want your you know your oil going a little bit more sizzly than that but you’re just going to break it up and you don’t want them any larger than the size of like a grape okay uh but it’s going to it’s going to look more like gravel than anything more like it’s like ground beef yeah yeah exactly that’s exactly what it looks like uh and you’re going to let it go until it gets nice and brown and caramelized and you’re get going to get all those gorgeous flavors that you want in a falafel exactly the fried flavors without deep frying oh my gosh I love that let’s do it thing let it do its thing um and let’s make the salad that goes on top okay so classic cucumbers tomatoes looks like you’re uh doing all the work here right chopping that’s okay i love a chop yes uh so just some classic you know summer staples that everyone would have in their crisper or on their counter if it was a tomato of course cuz we keep those on the counter right everybody yes we do every right everybody nicely done this audience knows what’s up um so we’re going to go in with some bite-sized tomatoes and when tomatoes aren’t in season I try to stick to tomatoes that are a bit smaller like cherry tomatoes kari they usually have a bit more punch and flavor they’re not that’s the thing like nothing worse in Canada than getting a sad winter tomato it looks beautiful on the outside you cut it and you’re like “Yeah the worst.” Uh okay so you’re finishing up with those tamat and then we’re going to go in with some English cucumber it could be a field cucumber as well if you’re that person who likes to drag a spoon through and get rid of the seeds go ahead and do that that’ll sort of like you know not have as much moisture at the end i love that though cuz I like that little bit of moisture on the middle it gives it almost like a watermelonyy vibe it’s super tasty tasty great job Mary thanks so much Andrew reinforce it chatting chopping you know work some sliced red onions i like to slice my red onions i don’t know why it’s I always slice them i never dice them really yeah i mean not never but like for this I don’t know why i just like I think it’s like it gives you the little bite it’s those It’s for those onion skeptics also visually it’s nice different have different shapes yeah yeah and then we’re going to go in with a whole bunch of parsley you can add more you could do cilantro if you like uh and we’re going to give that a toss i’m going to get you to add a squidge of lemon perfect and again I’m going to go in with a little bit of I’m going to let you do this i’m going to start on the tahini how does that sound let’s do it lemon olive oil toss it up that can sit for a little while and marinate little bit of SMPP love an SMP i’ll just transfer these over to you a little peps as I like to call it all right uh you definitely need a little tahini drizzle on this so we’re going to make it sort of sweet and sour half the thing about falafel is the creamy dressing that you add exactly so good so tahini you know it’s just like uh peanut butter for sesame seeds yes right and it does have to it does tend to have a little bit of a bitter edge to it so I always like to add a little bit of honey you could totally maple syrup is a great friend with tahini as well oh I like that and the honey is just going to not make it as sweet but just kind of balance out that bitterness and then a ton of lemon juice right you could definitely go in with your uh lemon zest here if you wanted as well okay cool and I’m going to put my water in i forgot to put my water in straight off the top but that’s okay that’s okay the thing I love about uh tahini too it’s got this kind of interesting um chemistry happens that when you mix in a liquid like a water or something it gets thicker and then fluffier do you know what I mean super super water Mary that’s okay you know what way too much water i’m going to go find more tahini i’ll be right back all right so we’re going to just take it from here guys uh so we’re going to put some garlic in you want to put one or two in there depending on how much you like your garlic and then we’re going to put a little zip in there we’re going to put a little bit of hot sauce use your favorite hot sauce little uh Tabasco situation i’m going to get that in there and in the meantime I’m going to go over here and manage this because we don’t want this to I like the texture it’s like tahini i forgot i was like “Guys do we have tahini?” That’s it we got it we got it all right in we go beauty nice there we go there we go that We’re getting the thickness and that’s the thing about cooking right you look at it is it the texture that you want add a little more tahini add a little bit more water totally you know making mistakes in the kitchen is all about learning that’s Oh my god look at how thick and creamy that got andre a bucket we saved the day we nailed it okay we melt and pepper this yeah yes you should yeah i don’t think we did little P okay let’s do it oh my gosh this is the thing about tahini it gets fluffy and creamy it’s almost like the texture of the hummus that you want but not the hummus that you get you know yeah yeah all right let’s play around okay what are we doing okay you’re going to grab the finished falafel perfect i’m going to lay out about 3/4 of this tahini on the platter i love sauce in the plate rather than the dish well the thing is the the falafel itself can be a I’m not going to call it dry but it’s going to it’s going to need a little uh zucchini you know no hazam all right getting all the smell too this is really good guys you going to place these one at a time so much so much for time beautiful beautiful love mhm and you’re going to top with that salad oh my gosh Andrea oh come on the presentation is stunning one of my faves you can serve it with a few of these pita chips or just eat it as is but honestly you come to a party or a barbecue or anywhere with that you’re going to blow them away all a little bit of crispy on top andrea I am going to take a bite of this cuz I simply cannot deal this looks so good i love it when Mary Brooke’s happy i am very happy right now hey Mary here what did you think drop your comments below and don’t forget to like and subscribe for more of the good stuff